Advertisement
Recipe: Veal Marsala
Similar Categories: Veal, Marsala
1/3 stick butter
6 mushrooms, sliced
Sea salt
Fresh ground black pepper
4 tablespoons good Marsala (do not use cooking Marsala as they contain
salt and lack in flavor)
1/2 teaspoon all-purpose flour, plus extra for dusting veal
1/2 pound thinly cut veal
2 tablespoons olive oil
2 teaspoons chopped fresh Italian parsley
Begin by placing the butter in a frying pan over medium heat. When the
butter melts, add the mushrooms and saute until they are brown on both
sides. Add salt and freshly ground black pepper, to taste. Remove from
the heat and add the Marsala. Be careful as Marsala may flame. Return
to the heat and add 1/2 teaspoon of flour. Stir.
To prepare the veal, pound it with a meat tenderizer, then cut into
desired serving sizes and season with salt and freshly ground black
pepper. When you are ready to cook the meat, lightly dust the veal
with flour. In a hot frying pan over medium-high heat, add the olive
oil and saute veal, about 20 seconds on each side, to the desired
temperature. Next add the sauce and let it simmer for about 10
seconds. Sprinkle with parsley and serve hot.
6 mushrooms, sliced
Sea salt
Fresh ground black pepper
4 tablespoons good Marsala (do not use cooking Marsala as they contain
salt and lack in flavor)
1/2 teaspoon all-purpose flour, plus extra for dusting veal
1/2 pound thinly cut veal
2 tablespoons olive oil
2 teaspoons chopped fresh Italian parsley
Begin by placing the butter in a frying pan over medium heat. When the
butter melts, add the mushrooms and saute until they are brown on both
sides. Add salt and freshly ground black pepper, to taste. Remove from
the heat and add the Marsala. Be careful as Marsala may flame. Return
to the heat and add 1/2 teaspoon of flour. Stir.
To prepare the veal, pound it with a meat tenderizer, then cut into
desired serving sizes and season with salt and freshly ground black
pepper. When you are ready to cook the meat, lightly dust the veal
with flour. In a hot frying pan over medium-high heat, add the olive
oil and saute veal, about 20 seconds on each side, to the desired
temperature. Next add the sauce and let it simmer for about 10
seconds. Sprinkle with parsley and serve hot.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Veal, Marsala
| Baked Alaskan Pineapple | Champagne Sabayon On Top Of Milk Chocolate Sauce And Fresh Berries |